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Butternut & Lentil Coconut Soup [vegan] by The Flexitarian

Butternut & Lentil Coconut Soup [vegan]

Silky and smooth, this vegan Butternut & Lentil Coconut Soup is flavoured with fresh lemongrass and warming ginger.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Soups
Cuisine Asian
Servings 6 people
Calories 358 kcal


  • large sauce pan
  • handheld blender


  • 900 g butternut squash
  • 175 g split red lentils
  • 1 onion
  • 2 garlic cloves
  • 2 lemongrass stalks
  • 3 Tbsp grated ginger root
  • 1.25 litre vegetable stock
  • 400 ml coconut milk
  • juice of 3 limes - to taste
  • 30 g fresh coriander
  • 2 Tbsp olive oil


  • red chilli to taste + pumpkin seeds [optional]
  • salt & pepper


  • Peel butternut squash and cut into small dice.
  • Heat the olive oil in a large sauce pan. Add finely chopped onion, grated ginger and crushed garlic.
  • Bash the lemongrass stalks with a rolling pin. Add to the onion mixture. Fry gently until onion is soft.
  • Add diced butternut squash, red lentils and vegetable stock.
  • Bring to the boil, then cook covered under medium heat for 20 mins.
  • When done add coconut milk and coriander. Liquidise until you have a silky texture.
  • Season to taste with lime juice, salt and pepper.
  • Serve with chopped red chilli and pumpkin seeds on top if using.
  • You can adjust the thickness of the coup with more stock if desired.


Serving: 250gCalories: 358kcalCarbohydrates: 40gProtein: 11gFat: 19gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 21mgPotassium: 1037mgFiber: 12gSugar: 5gVitamin A: 16295IUVitamin C: 37mgCalcium: 111mgIron: 6mg
Keyword Butternut Squash, lentils, soup
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